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Spicy Shrimp Creole

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"I've been told that spicy food is popular in hot climates because it makes you sweat, which cools you off. I've eaten plenty of spicy food throughout the sweltering Louisiana summers, and I think it just made me hotter — but that's what cold beer is for. All the same, I love to prepare this chile-driven dish in the summer because it makes great use of all the flavorful chiles (poblanos, yellow banana, jalapeño) and ripe, juicy tomatoes that flourish in those months. You may find it hard to believe that the shrimp can shine through these big flavors, but they impart an underlying clean, sweet seafood taste, just as they do in gumbos and stews."

List of Ingredients

â—¦ 2 pounds medium (16-20 count) head-on shrimp
â—¦ 2 tablespoons vegetable oil
â—¦ 1 medium onion, finely chopped
â—¦ 1 celery stalk, finely chopped
â—¦ 2 poblano chiles, stemmed, seeded, and finely chopped
â—¦ 1 yellow banana chile, stemmed, seeded, and finely chopped
â—¦ 1 jalapeño pepper, stemmed, seeded, and finely chopped
â—¦ 2 cloves garlic, thinly sliced
â—¦ 1 teaspoon dried thyme
â—¦ ½ teaspoon dried basil
â—¦ 1 ½ teaspoons salt
â—¦ ¼ teaspoon ground white pepper
â—¦ ¼ teaspoon ground black pepper
â—¦ 1 (6-ounce) can tomato paste
â—¦ 4 ripe medium tomatoes, finely chopped and juice reserved (about 2 cups)
â—¦ 1 tablespoon red wine vinegar
â—¦ 2 cups Shrimp Stock
â—¦ 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
â—¦ Steamed rice
â—¦ 2 scallions (white and green parts), thinly sliced
â—¦ Hot sauce, for garnish (optional)


Recipe

Peel the shrimp.

Heat the oil in a large cast iron skillet over medium heat.
Add the onion, celery, chiles, garlic, thyme, basil, salt, and white and black pepper, and cook, stirring, until the chiles begin to soften, about 5 minutes. Add the tomato paste and cook, stirring, for 3 minutes more, until the vegetables are well coated.

Add the tomatoes, their juices, and the vinegar.
Reduce the heat to low and simmer for 10 minutes, until the mixture is slightly thickened. Add the stock and simmer until the tomatoes break down and begin to form a sauce, 20 minutes more.

Add the peeled shrimp and oregano, and simmer for another 20 minutes, stirring occasionally. Taste for seasonings, then serve immediately over hot rice, garnished with scallions and hot sauce.

Serves 6 to 8 as a main course